Peri-Peri Chicken 65

It is what the name suggests – a rather recent invention from Tamil Nadu, the Chicken 65, marries the piquant Peri Peri that’s native to Portuguese but synonymous with African or particularly South-African culinary traditions. Attributed to the ingenuity of the migrants who created the dish to appease their palates.

Ingredients

Chicken leg boneless (diced)- 175gms

Rice flour - 15gms

Besan (Gram Flour) - 10gms

Corn flour - 5gms

curry leaves - 2gms

Green chilly - 2gms

Ginger/garlic paste - 3gms

Egg - 15gms

Deggi Mirch powder - 3gms

Peri Peri spice - 5gms

Lime - 3ml

Salt to taste

Mustard seeds - 1gm

Method

Marinate the chicken with lemon juice and salt and ginger-garlic (g-g) paste. Chill it for approximately 2 hours.

Make a thick paste by mixing all the flours, chilli powder, peri-peri spice, egg, chopped curry leaves and water.

Marinate the chicken in the batter and make sure the chicken pieces are coated thoroughly.

Deep fry the chicken and keep it aside. In a hot pan, add oil, curry leaves, mustard seed and slit green chillies and add in the chicken.